Prep Time
10 Minutes
Cook Time
15 Minutes
Makes
6
Ingredients
-
150g Mission Deli Style Tortilla Triangles
-
1 tbsp olive oil
-
2 x 400g Pork and Veal Meatballs
-
1 onion, chopped
-
1 tsp ground coriander
-
1 tsp ground cumin
-
1 tsp sweet paprika
-
2 tsp dried oregano
-
400g jar Italian Vine Ripened Tomatoes with Red Chilli Pasta Sauce
-
700ml bottle tomato passata or sugo
-
400g can red kidney beans, drained and well rinsed
-
Freshly ground black pepper & salt flakes, to taste
-
1 tsp sugar
-
¾ cup grated mozzarella cheese
-
To Serve:
Guacamole
-
Sour cream
-
Fresh coriander leaves
Featured Product
Instructions
-
Step 1
Heat oil in a large frying-pan and cook the meatballs until well browned. Transfer meatballs from pan into a shallow casserole dish approximately 24cm/2L in size and set aside.
-
Step 2
Add onion and spices to pan and cook for 1 minute. Add tomato sauces, kidney beans and mix well. Season to taste with freshly ground black pepper, salt flakes and sugar. Allow tomato bean sauce to cook for 5 minutes then pour sauce over meatballs. Sprinkle with grated cheese and bake in a preheated oven of 180°C for approximately 15-20 minutes, or until piping hot and the cheese is melted and lightly golden.
-
Step 3
To serve; arrange a handful of Mission Deli Style Tortilla Triangles to one side of the casserole dish poking the point of the corn chips into the sauce, then place remaining chips in a bowl to serve at the table. Finish with a good dollop of guacamole and sour cream and sprinkle over coriander leaves. Serve immediately.